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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 21, 1954)
Bacon Should Be Kept, Fried Carefully Bacon is a wonderfully versa tile meat and a special favorite of homemakers for the "come and get it" flavor appeal it adds to meals, from an early break fast to a late at night snack. Bacon is a food you'll want to keep on hand at all times in your refrigerator, but buy only enough at one time to last for a week, because the flavor is best when the product is fresh. Deep pink lean meat and creamy white fat are guides to freshness in bacon, just as a well known brand name is your best guide in choosing a ; bacon with the. flavor your fam ily prefers. Ready sliced bacon is available In either one pound or half pour.d packages and in both thick and thin slices, to suit your needs and personal taste preferences. Keep ! the bacon refrigerated and wrap- j ped, either in waxed paper or in ; its original wrapper until ready ; to use It is unwise to freeze ba con. To facihtate separating the slices, remove the bacon from the refrigerator about five min utes before cooking. Very cold bacon may be separated easily by removing several slices in a (jroup and placing them in the skillet. As the pan heats, the slices will separate without difficulty Cooking Technique Cook your bacon in the way that best suits your needs. Tan frying is the most popular way, but it may be broiled or baked with excellent results. Baking is an especially good way to prepare bacon for a crowd. A pound or more may be cooked at one time, and it needs no turning when prepared by this method. To pan-fry bacon place slices in a cold skillet. Do not over crowd. Cook slowly. Turn to cock evenly. Drain on absorbent paper. Serve hot. (Do not pour off bacon fat as it accumulates). To broil bacon place separated slices nf bacon on broiling rack. Broi 3 inches from heat source. Turn once. Drain on absorbent paper. Serve hoi To bake bacon piace separated slices of bacon on a wire rack in a shallow baking pan. Bake in a hot oven (400) about 10 to 12 minutes or until brown. Drain on absorbent paper. Serve hot. BACON CHOWDER n pound sliced bacon, cut into -i-inch pieces 4 medium potatos, cut in 4 -inch cubes 1 medium onion, chopped 2 cup cooked cream style corn 2 cups cooked whole kernel corn 2 cups milk 2 teaspoons salt V teaspoon pepper Cook potatoes in a small amount of water until tender. Drain. Fry bacon in a large ket tle until crisp. Remove bacon from kettle. Brown the onion in the bacon drippings. Add bacon, potatoes, corn, milk and season ings. Simmer about 10 minutes. Stir occasionally. Serve very hot to 6 or 8 persons. NITS TOO The combination of chopped ripe olives, chopped almonds and minced raw bacon makes a deli cious topping for a hot canape. Spread the mixture over long narrow salted soda crackers and arrange them on a cookie sheet. Bake in a net oven until bacon is crisp. Pass these to your guests piping hot. KEEP COOL Store your vacuum cleaner, hen you are not using it. in a place that is cool and dry Never put it near a register or radiator. Give it ample room: if you crowd i into a small space you may damage some part of it. I 0 Hi. V" . mitrfA4 l.lli I I - 111- - .'ZA. ,Anl . " v .. - J J 'lit- Flapjacks make springtime desserts when prepared from your lavcrite mix as usual, and spread with straw--' berry jam or fresh sliced strawberries, festened with a toothpick and rolled up. A big dab of butter helps, and scur cream, will make them into a gourmet's delight. NUTTY TOP Spring is the season for cakes and an extra good frosting for ; our favorite loaf or layer cake is made like this. Cream vi cup but ter or margarine with 2 cups sift ed powdered sugar. Fold in 3 beaten egg whites and 1 cup coarsely ground walnuts. Add va nilla to taste. FRUIT FLAVOR Old-fashioned .raisin rice pud ding becomes a glamorous des sert served with a richly-flavorful apricot nectar sauce. Combine a cup of apricot whole fruit nee tar with '4 cup butter, 'a cup sugar and 2 teaspoons corn starch, and cook and stir until clear and thickened. Serve hot. TOM3T wiien every cup of coffee has to be good . . . MAKE SURE you get the one coffee you know is GOOD TO THE LAST DROP .A . 1 J '" n to eep it I A fWuc of Shrimp Becomes Main Rice Dish . Shrimp has an affinity for rice, and this is one of the best dishes to combine them. SHRIMP FRIED RICE 1 cup green pepper, chopped fine Vt cup celery, chopped fine 4 cup onion, chopped fine 1 very small clove garlic, crushed Vx cup mushrooms 2 cups cooked shrimp, diced 4 cups cold cooked rice ' 4 tablespoons soya sauce 2 tablespoons pimento, chopped fine 5 tablespoons bacon fat or oil Simmer celery, onion, green pepper and garlic in fat for five minutes, in a heavy 10-inch fry ing pan, stirring occasionally. Add shrimp and mushrooms and cook another three minutes. Then stir in rice, pimientos, and soya sauce. Cook over moderate flame, stirring occasionally until mixture is hot. Serve immediate ly. Makes six portions. SPICED JUICE Hot spiced apricot whole fruit nectar makes a delicious drink for cool days. If you're serving it to a crowd buy in the economical 46-ounce cans. .Stick cinnamon and whole allspice with a few twists of lemon peel give it a wonderful spicy flavor. FLAVORFUL SALAD - When you have a small amount of cooked ham on hand use it in this salad. Dice the ham and mix with ripe olive chunks, diced hard-cooked eggs, thinly sliced celery and slivered almonds. Dress with a very thin mayonnaise and serve in lettuce cups. SlcriMixian, Salem, Or Friday, May 21 1954 (Sc 5) 5 We'll Redeem Your jjTy'W I , ie rninl WITH COUPON 1 mvn wtfn lb tvi.us PA6E 5, FOOD SECTION H & H MARKET HALSra'S H&BBEff 1073 S. Commercial Sl. mm $4' B&lQiEB 01. 2 for 7 Stubbies Cans 6 for 950 12 far 1.79 6 for 980 12 for 1.89 Special Prices Effective Thursday - Friday Saturday 1 iO n SI 0 I iiifli I w 1 til n ftctranvpcAetf roAster-rresA . CMral Food Seafood Recipes FROM THE COLLECTION OF Mrs. Ira J. Fiffs SHRIMP CREOLE 1 Lb. Fresh Prawns 2 Tabltp. Melted Butter 1 cup chopped onions 1 cup chopped green peppers Vi chopped clove of garlic V teasp. paprika 1 pint stewed tomatoes Salt and pepper Peel prawns; wash and remove sand vein. Mix and stir in butter, onion, green pepper and garlic. Let simmer until pepper is tender, add tomatoes ' and seasoning to mixture and boil for 5 min. Add cleaned prawns and boil 10 min. longer. Serve. FRESH PRAWNS is. 59 FRESH FILLET OF gm 0m SOLE ..: a. 59' FILLET OF 0St RED SNAPPER , 39' FRESH SPRING CHINOOK SALMON FRESH HALIBUT lb. lb. FRESH RAINBOW TROUT FRESH FILLET OF CAT FISH lb. 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